I have been looking forward to this day for quite some time. Not just because I have an amazing recipe to share, but mainly because it is my first step in creating a new SMAK. As I told you in the last entry, there will be a lot of updates to SMAK in the weeks and months to come. Today we launch the first major change...photography upgrades!
We now have a photography tent, lighting, and a new tripod! Do you realize what this means?!
NO MORE ARTIFICIAL LIGHTING!
My excitement is off the charts - not only does this make editing a billion times easier, the quality of the pictures is going to be so much better. It will be as if you are looking at food porn. The food sitting right there in front of you, just out of reach, your mouth salivating, begging you to make the recipe as soon as humanly possible! Okay, I'm sorry, I realize you may not be quite as excited as I am, so we'll move on...
My mom and I were sitting at the kitchen table this morning, drinking our morning lattes, looking through the Sunday newspaper, trying to decide what to make for dinner. It was in my hands, but as always, I like getting a little feedback on what people are feeling.
In my mind, I was totally going to do something fall - butternut squash soup, pot roast, pumpkin spiced something! Unfortunately, today we all were not in agreement. So back to the drawing boards we went.
A Williams-Sonoma catalog was sitting on the table and sparked our interest. We went to their website and fell across an interesting option...a chili-orange marinade. That was it! There was our dinner for the night!
As you already know, I recently became a Coffee Master at Starbucks. My next feat? To become a wine connoisseur! Not sure when that, if ever, will happen. But here's to dreaming!
Like coffee, it is important to pair a specific wine with food that you are eating. If you don't know where to begin, feel free to use that little thing called Google - trust me, the answer is somewhere on that little site!
Since this marinade is on the spicier side of the spectrum, you will want a cold white wine - such as a Riesling I have had this wine before, Kung Fu GIrl, and it is amazing!
I posted on my Facebook that my mouth began watering while I was making the marinade, even before I had tasted it. The smell was out of this world - you will want to make this every night just so your kitchen can smell so delicious! This recipe is definitely worthy of 4 stars, so hats off to Williams-Sonoma, good thing they know their food!
Until next time...happy eating!
Chicken with Chili-Orange Marinade
juice of 1 navel orange 1/4 cup rice vinegar 1/4 cup soy sauce 1 1/2 tablespoons chili oil 2 tablespoons peeled and chopped fresh ginger 4 small, dried red chilies, lightly crushed 3 garlic cloves, sliced
In a small bowl, stir together the orange juice, vinegar, soy sauce, chili oil, ginger, chilies and garlic. Coat the chicken and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Makes enough for 2 1/2 to 3 lbs. of meat.
Grill chicken for approximately 6 minutes per side.